Honey-Glazed Carrots with Garlic

Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.

Level:
Moderate

Serves:
6

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Ingredients

1½ lb. small multicolored carrots

1 small head garlic

Coarse salt

1 tbsp. extra-virgin olive oil

3 tbsp. honey

1 dried red chile

2 sprig fresh rosemary

Directions

In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes.

Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary, and 1 tablespoon water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.